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نوع مقاله: مقاله کامل پژوهشی


1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد


در این پژوهش ویژگی‌های فیزیکوشیمیایی و کیفی دو عضله طویل سینه‌ای (LT) و دو سر ران (BF) شتر یک کوهانه ایرانی تعیین و با هم مقایسه گردید. میانگین pH عضله BF طی 14 روز نگهداری در دمای 4 درجه سانتی‌گراد (6/03) بالاتر از عضله LT (5/96) بود (0/05>P). همچنین pH نهایی BF (5/74) بالاتر از LT (5/63) بود. روشنایی (L*) LT بیشتر از BF و مقدار قرمزی (*a) آن کمتر بود (0/05>P) و بین مقدار زردی (b*) دو عضله اختلاف معنی‌داری وجود نداشت (0/05<P). با گذشت زمان تا روز 14 نگهداری، L* و b* در هر دو عضله افزایش و a* کاهش یافت (0/05>P). مقدار رطوبت خروجی و افت پخت در BF به طور معنی‌داری بیشتر از LT و افت خونابه در دو عضله اختلاف معنی‌داری با هم نداشتند. در مدت 14 روز نگهداری، مقدار رطوبت خروجی هر دو عضله کاهش، افت پخت در هر دو عضله تا روز هفتم نگهداری افزایش و سپس کاهش و افت خونابه افزایش یافت (0/05>P). نیروی برشی وارنر-براتزلر (WBSF) در BF بیشتر از LT و شاخص تخریب میوفیبریل (MFI) LT بیشتر از BF بود (0/05>P).  WBSF و MFI هر دو عضله در مدت 14 روز نگهداری به ترتیب کاهش و افزایش یافتند (0/05>P). طول سارکومر LT بیشتر از BF بود (0/05>P) و بیشترین کاهش طول در 24 ساعت اول اتفاق افتاد.


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